2 boneless, skinless chicken breasts, split across to make 4 hinged pockets, season to taste
1/3 slice Swiss cheese in pocket
Sprinkle of thyme
Pillsbury crescent rolls (make 4 squares)

Place chicken breasts in pastry dough and fold corners up and pinch the top. Place on an aluminum foil lined cookie sheet and cook at 350 degrees for 20 to 25 minutes, or until brown.

SAUCE:

2 tomatoes, coarsely chopped
1 onion, coarsely chopped
1 tbsp. dry basil, or enough to taste

In a blender or food processor, coarsely chop all ingredients. Place mixture in saucepan over medium heat and simmer with 1/2 cup white wine. Simmer until liquid reduces. Place chicken turnovers on plate and cover with sauce.